Finally a significant portion of the share was not greens. These babies just begged to be pickled, asian-style, in the manner of David Chang.

I use a brine that is slightly adapted from the vinegar pickle recipe in the Momofuku cookbook, consisting of 1 cup hot tap water, 5 Tb sugar, 2 Tb salt, and 1/2 cup rice vinegar. Combine water, sugar, and salt, stir to dissolve, then add vinegar. Place sliced vegetables in clean jars and cover with brine. Refrigerate. Pickles are ready within a few days, and improve for a week after that.